Don’t you just feel a little bit more like an adult when you have a fruit bowl in your kitchen? I feel like when I am at the checkout with a pineapple, a bag of apples and some mangoes that I am winning at life and the checkout person knows it. Even if I am only buying them to make my kitchen look pretty and know those apples will never get eaten, I am a winner.
Five days later though, those apples give me anxiety. Along with half used lemons, badly wrapped cheese, white wine with not enough left in it to fill a glass and half used buttermilk. What are you ever suppose to do with that buttermilk?? I’ll tell you… BAKE.
Strangely I woke up this morning with no hangover (MAJOR WIN). I looked in the fridge and saw a half used bottle of buttermilk and … those apples. After looking through every cookbook I have for a buttermilk recipe that isn’t pancakes I took matters into my own hands and created the following.
Turns out this is a blog worthy recipe! Super moist, not too sweet and perfect with a coffee. The best part… want savoury, don’t add sugar and instead 1tbs salt. Want sweet, add 1 cup of sugar. Cheese, dried or sad looking herbs, blueberries, dried apricots, grated zucchini, olives, walnuts, sun dried tomatoes, sliced onions are just some of the random annoying things you probably have in your fridge and pantry that would work really well with this.
Apple and Cinnamon Bread
Ingredients
1 cup buttermilk
3/4 cup vegetable oil
1 egg
2 1/2 cup self raising flour
1/4 cup caster sugar
2tsp cinnamon
2 apples, grated (my apples were fairly small… if you are using giants then 1 will suffice)
Method
Preheat your oven to 170.
Whisk your wet ingredients together and then in a separate bowl, your dry. Make a well in the centre of the flour mix and gradually stir through the wet mixture until you have a smooth consistency. Add the grated apple then pour into a lined baking tin. That’s it!
Cook for 40-45 minutes or until a skewer comes out clean. Leave to cool before cutting.
